Bazaar Meat by José Andrés

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Far be it for us to criticise the publications and news outlets that have anointed Bazaar Meat by José Andrés as one of America’s best steakhouses. Partly because it truly serves some incredible steak, like the bone-in, oak wood-fired rib-eye on the menu that comes from an 8-10 year-old Holstein and weighs in at a whopping 65lb. But Bazaar Meat by José Andrés is actually a meathouse; a glorious temple to the carnivore where diners can let loose their bloody inhibitions. Enter: the menu.

The standout dish on the menu is, of course, the wood-fired suckling pig, with its perfectly crispy skin and juicy meat. You can tell Chef Andrés means business with this dish when you realise that it’s not just a dainty plate of pork; the entire suckling pig is yours for the eating, if you pre-order it. There’s also all manner of meaty goodness in the form of hand-cut slices of Jamón Ibérico de Bellota, racks of lamb from New Zealand, Catalan-style sausages, and veal chops. There are even “meats from the sea” as the menu attests, in the form of fresh sea urchin and grilled Maine lobster. The raw bar, meanwhile, packs a gastronomic punch, with fresh oysters and luxurious oyster flights. Just be sure not to skip over the starters section in your haste to get to the mains; the Foie Gras Cotton Candy is not to be missed.

Found at the SLS Las Vegas, Bazaar Meat by José Andrés is more than a little walk from the main drag of the Strip. But, handily, the hotel’s got its own Monorail station, making dinner at this marvellous meathouse – which looks almost as striking as it ends up tasting, thanks to its Philippe Stark-designed interiors – remarkably easy.

A Hedonist’s guide to…

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